This is my first attempt at sourdough bread made completely with einkorn flour. This bread is not made with just any sourdough starter, mind you, it is made with an einkorn sourdough starter. The process is similar to the process used for the Whole Grain Spelt Levain .
I began experimenting with einkorn in early 2011. I became interested in this grain because I love history, especially the history of wheat. I thought it would be so romantic to learn about and bake bread with the original wheat. It is. I’ve become enamored with this ancient grain.
- ~ 7 1/2 cups Einkorn flour, plus additional for dusting
- ~ 3 cups filtered tap water, warm (115 degrees F.)
- 1/4 tsp active dry yeast
- 3 tbsp. (1 3/4 oz) honey
- 1 1/2 tsp. (3/8 oz) kosher salt
- spray oil for greasing the bowl